Description
Savory Italian stuffed mushrooms filled with a flavorful mixture of sausage, sun-dried tomatoes, herbs, and cheese, perfect as a hearty appetizer or side dish.
Ingredients
Units
Scale
- 16 large white or cremini mushrooms, stems removed and cleaned
- 1/2 pound Italian sausage (mild or spicy), casings removed
- 1/4 cup sun-dried tomatoes, finely chopped
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
- Heat olive oil in a skillet over medium heat. Add sausage and cook until browned, breaking it up with a spoon, about 5–6 minutes.
- Add garlic, onion, sun-dried tomatoes, oregano, basil, and red pepper flakes. Cook for 2–3 minutes until fragrant.
- Remove from heat and stir in breadcrumbs, Parmesan, cream cheese, parsley, salt, and pepper. Mix until well combined.
- Stuff each mushroom cap with the sausage mixture, pressing gently to compact.
- Arrange stuffed mushrooms in the baking dish. Drizzle lightly with olive oil.
- Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Serve warm, garnished with extra parsley if desired.
Notes
- You can prepare the filling ahead of time and refrigerate until ready to bake.
- Use turkey or chicken sausage for a lighter version.
- For a vegetarian option, substitute sausage with finely chopped cooked lentils or plant-based sausage.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 140
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg